Made this recipe as written, except used 3/4 pound italian sausage -- that seemed like enough. Husband, who's a big fan of meat sauce, said it was a keeper.

Reviewed On: May 2, 2007

I doubled this in a 9x13 pan for an extended family dinner. Worked well with reduced fat sour cream, and took a little longer than 45 minutes with the large pan. Absolutely wonderful!

Reviewed On: Mar. 16, 2007

These got raves at an extended family dinner, and really made things easy -- no last minute "mash 'em and get the potatoes to the table before they get cold." I did use a little less sour cream, and half the onion powder, as some reviewers said the taste was overpowering. After refrigerating, I did whip with some 2% milk to make them light and fluffy before baking. Yummy!

Reviewed On: Mar. 16, 2007